3 lbs shrimp

1 lb butter

8 egg yolks

4 tablespoons heavy cream

4 tablespoons flour

4 tablespoons freshly squeezed lemon juice

4 leeks

assorted bell and other peppers

1 sliced onion

1 can crab meat

1/2 cup red wine.

Fresh dill sprigs

Fresh sage sprigs

Several large portobello mushrooms

Makes enough for an Engineering potluck.

Add the heavy cream to the egg yolks and whisk the mixture until it is smooth.

Cut 3/4 lb of the butter into cubes.

Shell and devein the shrimp.

Place the shrimp shells in a large pan with the sliced onion, dill, sage, 1/2 the can of crab meat plus the liquid, 1/2 cup red wine and eight to ten cups of water. Simmer for at least two hours. Strain through a cheesecloth and reserve the liquid. There should be about eight cups. Add wine or water to make up any shortfall.

Make a roux in a large frying pan out of 1/4 lb of the butter and the flour. Slowly add the reserved liquid (while it is still warm) from the paragraph above. Use a whisk and a spatula to break up the any flour lumps. Slowly heat the mixture to a slow boil, stirring and smoothing as it heats. After the mixture comes to a boil remove it from the heat for at least a minute. Return the pan to low heat. Whisk in the egg yolks a little bit at a time. Add the lemon juice. Remove from the heat. Add the butter cubes a handful at a time and whisk in. Add the remaining crab meat. Add salt to taste. This sauce may be used right away or refrigerated. To reheat use a water bath or a crock pot or other heat source that is low and even so that the egg yolks won't cook out of the sauce.

Cut off the roots and the leafy ends from the leeks, leaving six to eight inch long sections. Slice them lengthwise to make leek strips. Slice the peppers. Slice the mushrooms. Add olive oil to a heavy frying pan at high heat and sauté the shrimp, vegetables, and mushrooms about 1/4 or 1/3 of the full amount at a time. Place each batch on a paper towel lined plate when the shrimp is done to drain off the olive oil.

Combine the shrimp vegetable mixture and the sauce in a large serving pot. If the sauce has been refrigerated reheat it while you are working on the shrimp and add the shrimp just after reheating.